What can't you do with lemon? We clean with it, rinse our hair with it, deodorize with it; we use it in drinks, in salad dressings, and to keep cut fruits from browning. And don't we love to bake with it? Leave it to the crew at marthastewart.com to come up with a cute dessert using the entire lemon!
Anyway, beyond the smart things we can do with lemon, and beyond all the amazing foods we can make with lemon, there are also lots of health benefits of lemons that make them the fruit for ALL seasons:
Lemon has strong antibacterial, antiviral, and immune-boosting powers.
Lemon is a great weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.
Lemon contains citric acid, an effective acne fighter. The vitamin C found in citrus fruits is vital for that healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. In addition to drinking lemon juice with water first thing in the morning, here are some suggestions on how to prepare a homemade acne treatment using lemon:
With your finger or a cotton ball, apply fresh lemon juice on acne and leave it overnight. Wash with water the following morning. There may be an uncomfortable sensation of burning at first, but it will soon disappear.
Mix one part of freshly squeezed lemon juice with an equal part of rose or honey water. Put the mixture on affected areas for at least half an hour. Wash it afterwards with water. This application should be repeated twice daily, ideally in the morning and the evening.
Research shows lemon has a calming effect--it's good for alleviating fatigue, exhaustion, dizziness, anxiety, nervousness, and tension. And inhaling lemon oil helps to increase concentration and alertness. Because of the aromatherapy benefits, it therefore makes a great room freshener in offices (it increases the efficiency of the employee)! And if you're feeling tense, sprinkle a few drops of lemon essential oil (Melissa officinalis) on a handkerchief and take a whiff from time to time.
And canker sores be gone, thanks to the antibacterial and antiviral properties of lemons! Just mix the juice of freshly squeezed lemon into a glass of lukewarm water and rinse your mouth with this solution three times a day. There may be a burning sensation when the lemon juice comes into contact with the canker; however, the more frequently you use it, the less burning there will be.
Lemon is also a helpful remedy for fever, chills, and colds and flu. Add the juice of 1 lemon to a cup of hot water with honey and drink at once, repeating every 2 hours until the fever or chill subsides.
Then there are those nasty corns and calluses. Lemon poultices applied overnight are a good home remedy for them. Place a 1/4-inch slice of lemon the corn, bandage and fasten. Dabbing the affected area with lemon essential oil also helps accelerate the healing process. (Use the undiluted oil only on the callused area as it is too strong for un-callused skin.)
How about halitosis? Breath can go sour after consuming certain spices or if you have insufficient salivation. So to keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water. Chewing on a lemon slice after every meal will also help.
Bug bites and bee stings respond well to lemon. If the stinger is still in the skin, remove it and massage 1 to 2 drops of lemon oil, mixed with 1 teaspoon of honey, into the skin around the bite. And to repel insects, add 20 drops lemon oil to 1 cup water and spray into the air. It smells great and repels insects at the same time. If sitting outside in the evening, apply lemon scent to skin areas not covered in clothing. Or, add 10 drops of lemon oil to 1 1/2 oz of sunflower oil and rub into the skin.
And rheumatism also responds to lemon. Lemon juice has a powerful alkaline effect in the body, so it's a natural agent against excess acid, which is in part responsible for rheumatism. Mix freshly squeezed juice of 1 lemon in lukewarm water and drink this 3 times a day, and if you experience severe pain, increase the juice to 2 lemons. And for rheumatic pain and inflammation, use lemon oil. Just massage the affected area daily with several drops of lemon oil mixed with 1 tablespoon jojoba oil.
All this wonderful health information is good, but let's do go back to food and lemons. Doesn't a lemon soufflé sound terrific? While we might not put it in darling little lemon cups like Martha's team did (above), we'll have a crowd-pleasing dessert for sure using this recipe:
Fresh Lemon Soufflé
Serving size: 7
Calories per serving: 159
Ingredients:
6
eggs
3 tablespoons
butter
3 tablespoons
flour
3/4 cup
milk
1/4 cup freshly squeezed
lemon juice
1/2 cup
sugar
1 1/2 teaspoons
vanilla extract
1 1/2 tablespoons finely grated
lemon peels
Directions:
Preheat oven to 425°F. Separate eggs carefully; if there is the tiniest bit of yolk in the whites they will not beat properly, so be sure to separate them thoroughly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the whites to warm up.
Butter a 1 1/2 quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.
Melt the butter in a large, heavy bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth. Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla, and cool slightly. Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.
Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.
Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400 degrees F and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has risen about 2 inches over the top of the dish.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
